Table 2. Effects of green tea extract and rosemary extract on cooking yield, pH values, ORP, and CIE color values of pork sausages naturally cured with white kimchi powder or celery powder

Treatments¹⁾	Cooking yield (%)	pH	ORP (mV)	CIE L*	CIE a*	CIE b*
Control	94.13±0.31^A	6.07±0.04^A	–142.12±3.60^A	65.77±0.12^A	8.66±0.08^A	8.91±0.06^D
Treatment 1	90.60±0.47^B	6.00±0.04^A	–142.37±1.33^A	65.73±0.14^A	8.59±0.12^A	9.84±0.07^C
Treatment 2	90.98±0.56^B	5.97±0.05^A	–141.72±0.74^A	65.66±0.18^AB	8.71±0.13^A	10.31±0.08^B
Treatment 3	91.55±0.53^B	5.99±0.04^A	–142.85±0.43^A	65.45±0.13^AB	8.40±0.13^A	9.78±0.10^C
Treatment 4	91.41±0.43^B	5.99±0.04^A	–141.57±1.13^A	65.32±0.12^AB	8.43±0.13^A	10.32±0.06^B
Treatment 5	90.18±0.53^B	5.98±0.05^A	–142.82±1.36^A	65.45±0.10^AB	8.52±0.09^A	10.18±0.06^B
Treatment 6	90.46±0.48^B	6.01±0.02^A	–142.23±0.88^A	65.10±0.10^B	8.53±0.11^A	10.75±0.06^A

All values are means±SE.
Treatments: control, 0.01% sodium nitrite + 0.05% sodium ascorbate; treatment 1, 0.3% white kimchi powder + 0.05% green tea extract powder; treatment 2, 0.3% white kimchi powder + 0.1% green tea extract powder; treatment 3, 0.3% white kimchi powder + 0.05% rosemary extract powder; treatment 4, 0.3% white kimchi powder + 0.1% rosemary extract powder; treatment 5, 0.3% white kimchi powder + 0.05% green tea extract powder + 0.05% rosemary extract powder; and treatment 6, 0.3% celery juice powder + 0.05% green tea extract powder + 0.05% rosemary extract powder.
Means within a column with different superscript letters are significantly different (p<0.05).
ORP, oxidation-reduction potential.